Remove roast from oven and allow to rest, tented loosely with foil, for 15 minutes. Slice across the grain, cutting portions that are attached to the bones and portions from between the bone-in slices.

Boneless

Ingredients:

1 (8-pound) beef boneless ribeye roast

3 tablespoons kosher salt

2 tablespoons freshly ground pepper

Instructions:

Preheat oven to 450ºF. Season roast on all sides with salt and pepper.

Place on a roasting rack, fat side up, and roast for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 ¼ hours for medium (when thermometer registers 135-140°F before resting) or until desired doneness.